Last fall I shared my favorite Cranberry Cheesecake Bars, and it turns out they are your favorite too! With the seasons changing, I wanted to share a fall spin on this favorite! These amazing Keto Pumpkin Cheesecake Bars are loaded with flavor.
These rich, low-carb cheesecake bars contain a shortbread almond flour crust, vanilla cheesecake, pumpkin spice cheesecake and a pecan crumble! And just in case you want to add a little extra oomph to your bars, you can drizzle them with this keto caramel sauce
Ingredients in Keto Pumpkin Bars
To make these sugar-free pumpkin cheesecake, I used my favorite keto-friendly sweeteners. Almond flour keeps the crust low-carb, and canned pumpkin is already keto-friendly!
Here’s what you’ll need to make the keto pumpkin bars:
Almond flour
Confectioners Keto sweetener (such as Monkfruit or Swerve)
Brown Sugar Keto sweetener (such as Golden Monkfruit or Brown Sugar Swerve)
Butter
Cream Cheese
Eggs
Vanilla Extract
Canned Pumpkin
Pecans
Pumpkin Pie Spice
Cinnamon
How to Make Keto Pumpkin Bars
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